Red Fruit Jelly with Ginger Cream

Drain cherries (from jar). catch one-eighth l juice, put in saucepan with one-eighth l orange juice, sago and sugar. Simmer gently for 1500 cmin.

Meanwhile, thaw frozen berries, add to saucepan with cherries. Bring to a boil once. Pour into a decorative baking dish, sprinkle with a tiny bit of sugar and set aside to cool.

Whip the cream until semi-stiff, fold in the ginger syrup and place on the table with the red fruit jelly.

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